Detoxification of Nyar-Udota cassava variety in Zombo district by fermentation

dc.contributor.authorOloya, Benson
dc.contributor.authorAdaku, Christopher
dc.contributor.authorNtambi, Emmanuel
dc.contributor.authorAndama, Morgan
dc.date.accessioned2018-06-14T09:27:33Z
dc.date.available2018-06-14T09:27:33Z
dc.date.issued2017
dc.description.abstractFermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.en_US
dc.identifier.citationOloya, Benson; Adaku, Christopher; Ntambi, Emmanuel & Andama, Morgan. (2017). Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation. International Journal of Nutrition and Food Sciences, 6(3), 118–121. https://doi.org/10.11648/j.ijnfs.20170603.11en_US
dc.identifier.issn23272694 (Print)
dc.identifier.issn23272716 (Online)
dc.identifier.uri
dc.language.isoenen_US
dc.relation.ispartofseriesVol.6;No.3
dc.subjectCassavaen_US
dc.subjectCyanogenic potentialen_US
dc.subjectDetoxificationen_US
dc.subjectFermentationen_US
dc.titleDetoxification of Nyar-Udota cassava variety in Zombo district by fermentationen_US
dc.typeArticleen_US

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